Description
This Easy Taco Soup Recipe is a flavorful, hearty, and comforting dish perfect for busy weeknights. Combining lean ground beef, beans, corn, tomatoes, and a blend of classic taco seasonings, this soup delivers the essence of taco night in a warm, satisfying bowl. It’s quick to prepare on the stovetop or slow cooker and can be customized with your favorite toppings like shredded cheese, sour cream, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 4-5 cloves garlic, minced
- 4 cups (946ml) beef or chicken broth or stock
- 1 (15 oz) (432g) canned corn, drained
- 1 (15 oz) (425g) canned black beans, drained and rinsed
- 1 (15 oz) (425g) canned chili beans in chili sauce
- 1 (28 oz) (793g) canned crushed tomatoes
- 1 (4 oz) (113g) canned chopped green chiles
Seasonings
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, pepper, and cayenne pepper to taste
Toppings (Optional)
- Shredded cheese
- Sour cream
- Sliced green onions
- Cilantro
- Tortilla chips
- Lime wedges
Instructions
- Brown the Beef and Aromatics: Heat a large Dutch oven or pot over medium-high heat. Add lean ground beef and chopped onion. Cook, breaking the beef up with a spoon, until the beef is no longer pink and onions are softened, about 5-7 minutes. Add minced garlic and cook for an additional 2 minutes until fragrant.
- Add Remaining Ingredients: Stir in beef or chicken broth, drained corn, black beans, chili beans in chili sauce, crushed tomatoes, chopped green chiles, chili powder, cumin, dried oregano, onion powder, garlic powder, and season with salt, pepper, and cayenne pepper to taste.
- Simmer: Cover the pot with a lid and reduce heat to medium-low. Let the soup simmer for 15 minutes, stirring occasionally. For a deeper flavor, you may simmer for up to 30 minutes.
- Serve: Ladle the hot taco soup into bowls and add your choice of toppings such as shredded cheese, sour cream, sliced green onions, cilantro, tortilla chips, and lime wedges for extra zest.
- Optional Slow Cooker Method: Place raw ground beef in the bottom of a crockpot and break it into small chunks (browning first on stovetop is recommended for enhanced flavor). Add all other ingredients except toppings and mix well. Cover and cook on high for 4-6 hours or low for 8-10 hours. Serve with desired toppings.
Notes
- For vegetarian variation, omit ground beef and add extra beans or vegetables.
- Browning the beef before slow cooking adds more depth to the flavor but can be skipped for convenience.
- The soup thickens as it cools; reheat with a splash of broth if needed.
- Adjust cayenne pepper to control spice level according to preference.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
